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Welcome

Welcome. RAW MATERIALS USED IN THE BAKERY. FLOUR FATS SUGAR LIQUIDS EGGS LEAVENING AGENT SALT, FLAVORING, AND SPICES. ESSENTIAL INGREDIENTS USED IN BAKERY AND CONFCETIONARY. FLOUR SUGAR FAT EGG RAISING AGENT SALT WATER. OPTIONAL INGREDIENTS USED IN BAKERY AND CONFCETIONARY.

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Welcome

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  1. Welcome

  2. RAW MATERIALS USED IN THE BAKERY • FLOUR • FATS • SUGAR • LIQUIDS • EGGS • LEAVENING AGENT • SALT, FLAVORING, AND SPICES

  3. ESSENTIAL INGREDIENTS USED IN BAKERY AND CONFCETIONARY • FLOUR • SUGAR • FAT • EGG • RAISING AGENT • SALT • WATER

  4. OPTIONAL INGREDIENTS USED IN BAKERY AND CONFCETIONARY • MILK AND MILK PRODUCTS • DRY FRUITS, NUTS AND PEELS • FRESH FRUITS • FLAVOURS • CHEMICALS • CHOCOLATE • COCOA POWDER • CORN FLOUR • FRUITS JAMS • COLOURS • SPICES

  5. ROLE OF RAW MATERIALS

  6. FLOUR • Act as binding agent • Adds the nutritional value • Builds the structure • Holds the other ingredient together • Back bone of the bakery product • Affects the shelf quality • Important for the flavor

  7. SUGAR • Is used as sweetener • Acts as an energy food for yeast activity • Produces CO2 that raise the dough fabric • Retains the moisture • Caramelizes when heated • Gives nutritional value • It will used for decorating purpose • Improves the toasting quality

  8. FAT • It provides the nutritional value • Makes the product tender and palatable • Helps retain air during creaming • Gives softness • Improves the taste and shelf life • Gives good flavor and colour • Increase eating quality of the product

  9. EGG • Have a nutritional value • Act as a binding agent • Improve the product taste • Add flavor • Give softness to the products • Give moisture to the product • During beating, small air cells are incorporated in the batter

  10. RAISING AGENT • It helps rise the dough • It will increase the volume of the product • It gives structure to the product

  11. SALT • Helps control the yeast activity • Improves the flavor • Enhance the natural flavor of other ingredients • Certain cakes have more sugar in the formula, so salt helps cut down the excessive sweetness • Improve the WAP • Controls the production of unwanted acids in dough

  12. WATER • Gives moisture to the product • Combines all the dry ingredient together • Builds structure of the bakery product • Controls the consistency of the dough or batter • Helps develop the gluten • Improve the keeping quality

  13. PRINCIPLES OF BAKING • The most of the bakery products are made of the some few ingredient ( flour, shortening, sugar, egg, water and raising agent ) • The importance of measurement, not only for portion control and cost control but also for consistency in the quality of the final product • The possible to cook many foods without measuring anything. But, in bakery , measurement is absolutely essential.

  14. FORMULAS AND MEASUREMENT • Baker’s term for weighing out ingredients is scaling • Baker’s generally talk about “FROMULAS” rather than “RECIPES” • The bakery is much like a chemistry laboratory both in the scientific accuracy of all the procedure

  15. METRIC CONVERSION FACTORS

  16. WEIGH • 1 ounce = 28.35 gm • 1 gram = 0.035 ounce • 1 pound = 454 gm • 1 kg = 2.2 pounds

  17. VOLUME • 1 fluid ounce = 29.57 ml • 1 ml = 0.034 fluid ounce • 1 cup = 237 ml • 1 quart = 946 ml • 1 liter = 33.8 fluid ounce

  18. LENGTH • 1 inch = 25.4 mm • 1 cm = 0.39 inch • 1 meter = 39.4 inch’s

  19. TEMPERATURES • To convert Fahrenheit to Celsius subtract 32 than multiply by 5/9 • To convert Celsius to Fahrenheit multiply 9/5 than add 32

  20. GLUTEN • Gluten is a substance made up of proteins present in wheat flour • The gluten to be developed, the proteins must first absorb water. Than, as the dough or batter is mixed or kneaded, the gluten forms long, elastic strands • The dough or batter is leavened, these strands capture the gases in tiny pockets or cells and we say product RISE • It gives structure and strength to baked goods

  21. CONTROLING GLUTEN DEVELOPMENT • Selection of flour • Shortening • Liquid • Mixing methods

  22. BAKING PROCESS • Formation and expansion of gases • Trapping of the gases in the air cells • Coagulation of proteins • Gelatinization of starches • Evaporation of some of the water • Melting of shortening • Browning of the surface and curst formation

  23. STALING • Staling is the change in the texture and aroma of baked goods due to the change in structure and the loss of moisture by the starch granules • Stale baked goods have lost their fresh baked aroma, texture and more crumbly than fresh products

  24. Staling can be slowed by these techniques • Protecting the product from air • Adding moisture retainers to the formula • freezing

  25. THANK YOU

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